Category: Recipes

For the slow cooker:

Place all ingredients into the pot of a slow cooker (except the cream cheese), stir to combine and submerge. Cook on low for 4 hours.

Carefully move chicken to a large bowl and use two forks to shred it into bite sized pieces. Return chicken to the pot, add cream cheese cubes, and stir to combine. Allow cream cheese to melt, and stir again. Serve hot with fresh cilantro, lime wedges, avocado slices, and tortilla chips.

For the Instant Pot:

Place all ingredients into the pot of a multi-cooker (except cream cheese), stir to combine and submerge. Add cream cheese cubes on top. Seal and cook on high pressure for 10 minutes. (Allow pressure to release naturally for 5 minutes before releasing the valve.)

Carefully move chicken to a large bowl and use two forks to shred it into bite sized pieces. Return chicken to the pot and stir to combine. Serve hot with fresh cilantro, lime wedges, avocado slices, and tortilla chips.

Enjoy!

 

For the slow cooker:

Place all ingredients into the pot of a slow cooker, stir to combine and submerge. Cook on low for 4 hours.

Carefully move chicken to a large bowl and use two forks to shred it into bite sized pieces. Return chicken to the pot and stir to combine. Serve hot with fresh parsley, grated Parmesan, and squeeze of lemon juice.

Enjoy!

For the Instant Pot:

Place all ingredients into the pot of a multi-cooker, stir to combine and submerge. Seal and cook on high pressure for 8 minutes. (Allow pressure to release naturally for 5 minutes before releasing the valve.)

Carefully move chicken to a large bowl and use two forks to shred it into bite sized pieces. Return chicken to the pot and stir to combine. Serve hot with fresh parsley, grated Parmesan, and squeeze of lemon juice.

In a blender, combine Ballotin Chocolate Cherry Whiskey Cream, Central Standard Door County Cherry Vodka, and chocolate ice cream; blend well. Pour into a glass and top with whipped cream, a dusting of cocoa powder, and Amarena Wild Cherries.

Enjoy!

Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. Mix the oats, coconut, nut/dried fruit blend together. Spread on to the prepared baking sheet, leaving in a fairly big clump in the center of the baking sheet.

In a medium pot set over low heat, gently warm the honey so that it becomes more fluid (this can also be done in the microwave). Once the honey becomes fluid, remove from heat and add the Blood Orange Extra Virgin Olive Oil and vanilla extract; mix well.

Drizzle the warm honey/olive oil mixture over the oat/nut mixture. Stir lightly to coat as much as possible and pat out a little bit (however still leaving primarily in the center of the pan). Place in the preheated oven on the middle rack.

Bake for 15 minutes, remove and stir gently; place back in oven and bake for an additional 15 minutes. When the granola is fragrant and golden brown, remove from oven and stir one last time.

Allow to cool and store in an airtight container.

Enjoy!

Heat the Butter Olive Oil and Rosemary Olive Oil in a small saucepan on the stove top, add the Urban Accents Herby Maple Seasoning Blend, fresh rosemary and Himalayan Sea Salt, stir. Saute for about 3 minutes (or until simmering).

Add the mixed nuts and cashews to the slow cooker. Pour the warm mixture over the top, stir well to coat nuts.

Cover and cook on HIGH for 1 hour and 20 minutes (stirring about every 20 minutes or so to prevent burning).

Turn the slow cooker off and leave covered to keep warm.

Enjoy!

Enjoy!

Turn on fondue pot to heat. In a medium bowl, grate cheeses and toss with black pepper, Himalayan Sea Salt and cornstarch until mixed, set aside.

In a medium sauce pan over medium heat, bring Blake’s Hard Cider, chicken broth, Madagascar Black Pepper Oil and garlic to a simmer. Add a handful of cheese to simmering pan, allow to completely melt before continuing to add the remaining cheese (slowly and allowing each handful to melt before adding another). Add Worcestershire sauce while continuing to stir. Stir until cheese is shiny and smooth. Transfer to heated fondue pot and serve with the dipping sides.

Enjoy!

Fill a cocktail shaker with ice. Add Doundrins Distilling Maple Syrup Liqueur and Twig’s Green Apple Soda, shake well. In a martini glass, drizzle Caramel Kitchen Salted Caramel Sauce around the inside of the glass; pour in cocktail. Garnish with a spider ring.

Enjoy!

Preheat your oven to 425 degrees. Using your Misto, spray a 9-inch baking pan.

Prepare the crumb topping by using a fork to mix the brown sugar, cinnamon, flour, and softened butter in a small bowl until you have a coarse, lumpy mixture; set aside.

In a large bowl, stir together sugar, flour, Himalayan Sea Salt, baking soda, baking powder, cinnamon, ginger, nutmeg and ground cloves. In a separate small bowl, stir together apple butter and melted butter. In another separate small bowl, whisk vanilla and eggs. Add all wet ingredients to the dry ingredients and mix until no lumps remain. Add chopped apples and fold them into the batter.

Spread batter into your prepared pan.  Sprinkle crumb topping evenly over the top. Bake for 5 minutes at 425 degrees then reduce the temperature to 375 degrees and bake an additional 25-30 minutes ( test with a toothpick periodically).

While cake is baking, prepare the cream cheese glaze by whisking the cream cheese, butter, milk, powdered sugar and vanilla extract together, set aside.

Remove cake from oven, allow to cool slightly. Top with a drizzle of cream cheese glaze.

Enjoy!